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Adobong Baboy with Oyster Sauce in a white serving bowl.
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3.78 from 9 votes

Pork Adobo with Oyster Sauce

Adobong Baboy with Oyster Sauce is a delicious medley of sweet and savory flavors you'll love with steamed rice. It's so easy to make and sure to be a family favorite.
Prep Time10 minutes
Cook Time50 minutes
Course: Main Entree
Cuisine: Filipino
Servings: 4 Servings
Calories: 1222kcal
Author: Lalaine Manalo

Ingredients

  • 2 pounds pork belly, cut into 1 ½-inch cubes
  • 1 onion, peeled and chopped
  • 6 cloves garlic, peeled and minced
  • 1 cup palm vinegar
  • ¼ cup soy sauce
  • 1 cup water
  • 2 bay leaves
  • ½ teaspoon peppercorns
  • ¼ cup oyster sauce
  • salt to taste
US Customary - Metric

Instructions

  • In a pan over medium heat, add the pork belly and cook, turning as needed, for about 3 to 5 minutes or until browned and begins to render fat.
  • Add onions and garlic and cook until softened.
  • Add vinegar and bring to a boil, uncovered and without stirring, for about 2 to 3 minutes.
  • Add soy sauce and water. Bring to a boil, skimming any scum that floats on top.
  • Add bay leaves and peppercorns.
  • Lower heat, cover, and cook until meat is fork-tender and liquid is reduced.
  • Add oyster sauce and continue to cook for about 1 to 2 minutes.
  • Season with salt if needed. Serve hot.

Video

Notes

  • Cut the meat in uniform size to ensure even cooking. To make slicing easier, freeze the pork belly for about 8 to 10 minutes or until slightly firm.
  • Browning the meat adds depth of flavor. Pat the pork dry to ensure a good sear. Do not overcrowd the pan and use a wide pan or cook in batches as necessary.
  • The recipe uses palm vinegar (Filipino brand); if you're substituting white distilled, which has a stronger taste, you might need to adjust the amount. To cook off the vinegar taste, allow it to boil, uncovered and without stirring, for a good few minutes before adding the soy sauce and water.
  • As the flavors of the dish will concentrate as the sauce reduces, season with salt if needed at the end of cook time to accurately gauge taste.

Nutrition

Calories: 1222kcal | Carbohydrates: 7g | Protein: 24g | Fat: 120g | Saturated Fat: 44g | Cholesterol: 163mg | Sodium: 1285mg | Potassium: 509mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 2mg